Chicken Alfredo Zucchini Lasagna transforms the classic comfort food into a healthier, low-carb masterpiece that doesn’t sacrifice flavor. As someone who’s been cooking for my family for over 15 years, I discovered this recipe when my husband was following a keto diet, but everyone still craved our favorite Italian dishes.
This lasagna with zucchini noodles replaces traditional pasta with tender zucchini slices, creating layers of creamy alfredo sauce, seasoned chicken, and rich ricotta cheese. The result? A satisfying meal that’s both indulgent and nutritious.
I remember the first time I served this dish. My kids, who usually turn their noses up at vegetables, asked for seconds. My mother-in-law, a traditional Italian cook, admitted it was “almost as good as the real thing.” That’s when I knew this low carb zucchini lasagna recipe was a keeper.
Table of Contents
Ingredients For Chicken Alfredo Zucchini Lasagna
For the Zucchini Layers:
- 4 large zucchini (about 2-3 pounds)
- 1 tablespoon salt
- Paper towels for draining
For the Chicken Alfredo Filling:
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Creamy Alfredo Sauce:
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Cheese Layers:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup additional Parmesan cheese
- 2 tablespoons fresh parsley, chopped
The key to success with this keto zucchini lasagna with ricotta is using fresh, firm zucchini. I always choose medium-sized zucchini rather than the giant ones, as they have fewer seeds and hold their shape better during baking.
When selecting chicken, I prefer organic, free-range breasts for the best flavor and texture. The meat should be firm and pale pink without any gray spots.
For the cheeses, freshly grated Parmesan makes a noticeable difference in taste compared to pre-grated versions. The ricotta should be whole milk for the creamiest results.
Instructions
Step 1: Prepare the Zucchini Noodles
Start by washing and trimming the ends off your zucchini. Using a sharp knife or mandoline slicer, cut the zucchini lengthwise into 1/4-inch thick slices. You want them thin enough to cook through but thick enough to hold their structure.
Lay the zucchini slices on clean kitchen towels and sprinkle both sides generously with salt. Let them sit for 30 minutes. This crucial step draws out excess moisture, preventing your lasagna from becoming watery.
After 30 minutes, pat the zucchini dry with paper towels. You’ll be amazed at how much liquid comes out. This step is what separates soggy zucchini pasta recipes from successful ones.
Step 2: Cook the Chicken Alfredo
Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add minced garlic to the pan and cook for another minute until fragrant. Remove from heat and set aside. The chicken should reach an internal temperature of 165°F for food safety.
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter over medium heat. Pour in the heavy cream and bring to a gentle simmer. Whisk constantly to prevent scorching.
Gradually add the Parmesan cheese, whisking continuously until smooth and creamy. Season with nutmeg, salt, and pepper. The sauce should coat the back of a spoon when ready.
Remove from heat and stir in the cooked chicken. This creates your chicken alfredo mixture that makes this recipe so special.
Step 4: Prepare the Ricotta Mixture
In a medium bowl, combine ricotta cheese, egg, 1 cup of mozzarella, additional Parmesan, and fresh parsley. Mix well until smooth and creamy. This mixture adds richness and helps bind the layers together.
Step 5: Assemble Your Zucchini Casserole Recipe
Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish.
Start with a thin layer of the chicken alfredo mixture on the bottom of the dish. Arrange 1/3 of the zucchini slices over the sauce, overlapping slightly.
Spread half of the ricotta mixture over the zucchini. Top with 1/3 of the remaining chicken alfredo mixture.
Repeat the layers: zucchini, remaining ricotta mixture, half of the remaining chicken alfredo. Finish with the final layer of zucchini and the rest of the chicken alfredo mixture.
Sprinkle the remaining mozzarella cheese evenly over the top.
Step 6: Bake to Perfection
Cover tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before serving. This allows the layers to set and makes cutting much easier.
Pro Tips and Variations
Pro Tips for Perfect Results:
Salt the zucchini properly. This cannot be overstated. Skipping this step results in a watery, disappointing lasagna. I learned this lesson the hard way during my early attempts at zucchini noodle recipes.
Pre-cook the zucchini slices. For even better results, you can lightly grill or pan-fry the salted and dried zucchini slices for 2-3 minutes per side before assembling. This adds a subtle smoky flavor and ensures they’re fully cooked.
Make it ahead. This squash lasagna recipe actually improves when made a day ahead. Assemble completely, cover tightly, and refrigerate overnight. Add 10-15 minutes to the baking time if cooking from cold.
Use a mandoline slicer. For uniformly thick zucchini slices, a mandoline slicer is invaluable. Consistent thickness ensures even cooking throughout the dish.
Delicious Variations:
Spinach Addition: Add 2 cups of fresh spinach, wilted and drained, to the ricotta mixture for extra nutrients and color.
Mushroom Version: Sauté 8 oz of sliced mushrooms with the chicken for an earthy flavor boost.
Spicy Kick: Add 1/4 teaspoon red pepper flakes to the alfredo sauce for heat lovers.
Herb Enhancement: Fresh basil, oregano, or thyme can be added to the ricotta mixture for more complex flavors.
Protein Swaps: Turkey, ground beef, or even shrimp work well in place of chicken. Adjust cooking times accordingly.
Storage and Reheating:
Store leftovers in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
This dish freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy zucchini lasagna recipe serves 8-10 people generously, making it perfect for family dinners or entertaining.
Side Dishes That Complement:
- Caesar salad with homemade croutons
- Garlic roasted broccoli
- Steamed asparagus with lemon
- Crusty Italian bread (for non-keto diners)
Wine Pairings: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy alfredo flavors. For red wine lovers, a light Chianti works well.
Presentation Tips: Use a sharp knife to cut clean squares. A thin metal spatula helps lift portions without breaking. Garnish with fresh parsley or basil for a restaurant-quality presentation.
Portion Control: Each serving contains approximately 320 calories and only 8g net carbs, making it perfect for those watching their carbohydrate intake. The high protein and fat content keeps you satisfied longer than traditional pasta lasagna.
Conclusion
This Chicken Alfredo Zucchini Lasagna proves that healthy eating doesn’t mean sacrificing flavor or comfort. After making this recipe dozens of times for my family and friends, I can confidently say it’s become our go-to weeknight dinner when we want something special.
The combination of tender zucchini noodles, creamy alfredo sauce, and perfectly seasoned chicken creates a dish that’s both satisfying and nutritious. Whether you’re following a low-carb lifestyle or simply looking to incorporate more vegetables into your meals, this recipe delivers on all fronts.
What I love most about this dish is how it brings people together. My teenage daughter now requests it for her birthday dinner instead of traditional lasagna. My neighbors have asked for the recipe countless times after trying it at potluck dinners.
The versatility of this recipe means you can adapt it to your family’s preferences and dietary needs. It’s become a canvas for creativity in my kitchen, and I’m confident it will become a favorite in yours too.
Chicken Alfredo Zucchini Lasagna
Ingredients
Method
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Slice zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry.
- In a mixing bowl, combine shredded chicken, 1 cup Alfredo sauce, Italian seasoning, garlic powder, salt, and pepper.
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
- Layer zucchini slices over the sauce, slightly overlapping. Top with half of the chicken mixture, followed by mozzarella cheese.
- Repeat the layers: zucchini, chicken mixture, mozzarella. Finish with a final zucchini layer, remaining Alfredo sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 580mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Net Carbs: 8g
- Total Sugars: 6g
- Added Sugars: 0g
- Protein: 28g
- Vitamin A: 15% DV
- Vitamin C: 25% DV
FAQs
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream, use dairy-free cheese alternatives, and replace butter with olive oil. The texture will be slightly different but still delicious.
How do I prevent my zucchini lasagna from being watery?
The key is properly salting and draining the zucchini slices. Let them sit for at least 30 minutes with salt, then pat completely dry. You can also pre-cook the slices briefly to remove even more moisture.
Can I use frozen zucchini for this recipe?
Fresh zucchini works best for this recipe. Frozen zucchini contains too much water and will make the dish soggy, even with proper draining techniques.
How many carbs are in each serving?
Each serving contains approximately 8g net carbs, making it suitable for most low-carb and keto diets.
Can I substitute the ricotta cheese?
Cottage cheese (drained) or mascarpone cheese work as substitutes. Cream cheese mixed with a little milk can also work in a pinch.
How long does this last in the refrigerator?
Properly stored, this lasagna keeps for 4-5 days in the refrigerator. Cover tightly with plastic wrap or store in an airtight container.
Can I add vegetables to this recipe?
Absolutely! Spinach, mushrooms, bell peppers, and broccoli all work well. Just make sure to cook and drain any high-water content vegetables before adding.
What’s the best way to slice zucchini for lasagna?
Use a sharp knife or mandoline slicer to cut 1/4-inch thick lengthwise slices. Consistent thickness ensures even cooking throughout the dish.
